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recipes

KN, p. 206 “Top Ten Fan Favorites – 2017”

 

Krav Maga class, Wichita Falls, Texas

More than ever, it seems as if readers and professional writers that follow the Notebook most enjoy learning about the nuts and bolts of crime as well as the crime fighters that take care of the bad guys. It was fun to see that two of our (always taste-tested) recipes made the list this year as well.

 

Here are the Top Ten Fan Favorites for 2017, listed in reverse order. Click on the links to re-read the articles (or enjoy them for the first time) and let us know in the comments whether your faves made the list.  Happy sleuthing, one and all.  🙂

 

  1. “Sheila’s Chick Pea Dip” https://bit.ly/2k1v4lf created originally for last year’s Super Bowl party, it has become our family favorite as well as for many of you.

 

  1. “The Blue Flu” https://bit.ly/2nVeKC4 my own bout with the flu caused me to write this one. The research behind this historically accurate piece was fascinating.

 

  1. “An Garda, Irish National Police” https://bit.ly/2mhg6WL After the wildly successful series of articles about the Texas Rangers, it seemed that Kerrian followers wanted more information about law enforcement groups, even in other countries.

 

  1. “Bodies on the Golf Course” https://bit.ly/2prGhKX  I keep saying that golf courses are lousy places to hide bodies, but the bad guys aren’t listening. 😉

 

  1. “Training for An Garda, Irish National Police” https://bit.ly/2mLqAzz Rigorous and getting more so as the competition for a limited number of spots increases.

 

  1. “Kerrian’s Mac & Cheese” https://bit.ly/2kXv0Vg Yummy. We guarantee it. Made and enjoyed by numerous followers.

 

  1. “Is he/she a serial killer?” https://bit.ly/2lhXE1P I kept alllll the lights on while doing the research for this one.

 

  1. “Deadly poisons in the house.” https://bit.ly/2l6cHZH Inspired by an accidental combining of cleaning products.

 

  1. “Krav Maga, self-defense for the real world.” https://bit.ly/2wFwOnT A real-world way for people of all shapes, sizes, and ages to defend themselves.

 

And the most read new post of 2017?

1.   “200 ways to die an unnatural death.” https://bit.ly/2jmDIeE


Take a look at “Kerrian’s Notebook, Volume 2: Fun, facts, and a few dead bodies,” just released. Download to your e-reader and enjoy!  🙂


Happy New Year, everyone!

 

 

 

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KNR, p. 197 “Blueberry Watermelon Smoothies”

 

Blueberries have been sighted at the store! Sheila and I both love anything made with them – muffins, jelly, jam, syrup, cookies, pancakes – you get the idea. We buy as many berries as we can while the crop is at its peak, then freeze most of them to save for later in the year. There’s a special shelf set aside in our freezer just for blueberries.

 

This year, we happened to buy a small watermelon during the same shopping trip, so this morning we made watermelon-blueberry smoothies for breakfast. Wow! They were great.

 

Here are two of our favorite fruit smoothie recipes:

 

Watermelon-Blueberry Smoothie (pictured above)

 

Ingredients

1 cup frozen blueberries

2  1/2  cups cubed seedless watermelon

1/2 cup watermelon juice

pinch sea salt

 

Preparation

Use 16 oz (or bigger) blender.

Make watermelon juice by squeezing/straining 1 cup cubed watermelon through a medium-mesh strainer held over measuring cup.  Makes 1/2 cup juice.

Add blueberries, 1  1/2 cups cubed watermelon, watermelon juice to the blender.

Add pinch of sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

 

Blueberry Smoothie

Ingredients:

1 cup frozen blueberries

6 oz. canned pineapple juice

1/2  cup water

Pinch sea salt

 

Preparation

Use 16 oz. blender (or bigger)

Add blueberries, pineapple juice, water, and sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

 

Variations:

 

Sheila adds 2 Tablespoons almond butter and a scoop of protein powder to her blueberry smoothies to change them to protein smoothies.

 

Whether you prefer plain or fancy, I can report that nobody in our house died drinking either kind.  😉  Enjoy!

 

Photos by Patti Phillips

 

 

 

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KNR, p. 126 “75 Second Mookies”

 

I’ll admit it. I’ve got a sweet tooth. That’s not a secret, but the doc says I should drop ten pounds and that means cutting back on calories. No more eating a dozen cookies in one evening, or having two of those amazing chocolaty chocolate muffins for breakfast, or several of the Vegetarian Detective’s super brownies at one sitting. I could have gotten away with extra helpings of everything before I got sidelined from my very active job, but no more.

 

We plan a pretty balanced menu, with lots of fruits and veggies, but it’s the extra potatoes and slices of pie that do me in. Exercise burns some of it off, but pushing away from the table is the best diet plan out there.

 

The Doc and Sheila and I came up with a way to help me lose the weight and it’s mostly about reducing the desserts. She promised not to bake batches of three dozen cookies/muffins at a time and I promised not to hound her or sneak out to the bakery. The Doc admitted that I might feel deprived if I gave up dessert completely, so the new plan could include a daily ‘something’ for my sweet tooth – just not five daily ‘somethings.’ He hinted that fruit between meals might change my cravings, but I’m hedging my bets on that.

 

So, here’s what Sheila came up with: single serving cookies. That way, there won’t be yummy leftovers calling me from the kitchen, tempting me. She tells me the idea has been around for a long time, but she never had a reason to try it before.

 

I call them mookies, because to me they’re like a cross between a cookie and a muffin. So simple to make, not a lot of cleanup involved and I can make one myself. All you need is a microwave and a few ingredients and in less than ten minutes of prep and cooking time, you’ve got a dessert. 

 

Chocolate Chip Mookie

 

 

 

 

 

 

 

 

Ingredients for Chocolate Chip Mookie

1 Tablespoon butter or margarine

2 Tablespoons brown sugar

1/8 teaspoon Mexican vanilla extract

pinch sea salt

1 egg yolk

4 Tablespoons King Arthur’s cake flour

2 Tablespoons Ghirardelli semi-sweet chocolate chips

 

 

Pumpkin Mookie

 

 

 

 

 

 

 

 

 

 

Ingredients for Pumpkin Mookie

1 ½ Tablespoons butter or margarine

2 Tablespoons light brown sugar

1/8 teaspoon Mexican vanilla extract

pinch sea salt

1 egg yolk

1 ½ Tablespoons organic pumpkin puree

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 Tablespoons King Arthur’s cake flour

2 Tablespoons Ghirardelli semi-sweet chocolate chips

(Topping is frozen vanilla yogurt and a sprinkle of cinnamon)

 

 

Double Chocolate Mookie

 

 

 

 

 

 

 

 

 

Ingredients for Double Chocolate Mookie

1 Tablespoon butter or margarine

2 Tablespoons brown sugar

1/8 teaspoon Mexican vanilla extract

pinch sea salt

1 teaspoon Ghirardelli unsweetened cocoa powder

1 egg yolk

4 Tablespoons King Arthur’s cake flour

2 Tablespoons Ghirardelli semi-sweet chocolate chips

 

 

Preparation for all varieties

Use a medium sized glass or ceramic mixing bowl.

Melt the butter for 20 seconds in the microwave. (Doesn’t have to be completely melted)

Add all ingredients for the chosen mookie to the melted butter.

Mix thoroughly using a fork.

Transfer mookie dough to a ramekin or other cup-sized glass or ceramic dish.

Place in microwave and cook for one minute + 15 seconds (75 seconds).

Serve immediately in the ramekin.

The ramekin will be hot, so handle with care.

 

 

 

 

*Photos by Patti Phillips

 

 

 

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